This study is aimed to analyze nutrient and anti-nutrient content of finger millet and add value to it through household processing techniques such as germination and popping. Total ash content for WRFMF (Whole Raw Finger Millet Flour), GFMF (Germinated Finger Millet Flour) and PFMF (Popped Finger Millet Flour) were 2.8±0.17, 2.7±0.10 and 2.88±0.08 (g/100g). Finger millets are good source of protein and in the same line protein content was 6.3±0.20 in WRFMF, 8.8±0.30 in GFMF, 7.1±0.3 g/100g in PFMF. Mineral analysis of processed forms of finger millet revealed that calcium and iron content increased significantly during germination. While during popping of finger millet, calcium content decreased and iron content increased significantly. Phosphorus content decreased in GFMF and increased in PFMF significantly. Statistical analysis for significance was observed at P < 0.05. Tannin contents of WRFMF, GFMF and PFMF were found as 870.8±1.05, 360.5±0.10, 610.2±2.1 mg/100g respectively. Phytic acid content for WRFMF was 851.4±1.6 mg/100g, in germination it was 238.5±1.3 mg/100g (GFMF) and while in popping it was 333.1±1.07 mg/100g (PFMF). Oxalic acid content and trypsin inhibitor activity decreased after germination and popping process significantly. Results showed that germination and popping increased the nutritional profile and decreased anti-nutrients content in finger millet. The current findings are helpful for nourishing and maximize the human health. Reduction of anti-nutrients enhanced the acceptability, digestibility and bioavailability of nutrient. Household food processing strategies like germination and popping can be used for improving the nutritional quality to promote finger millet utilization.